JP2696129B2 - Liquid seasonings - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention is not limited to vegetables and meats or foods using both meat and vegetables (for example, beef, pork, etc., boiled with cold water and eaten with salad). The present invention relates to a liquid seasoning containing bean plate soybeans which exhibits an extremely good taste even when eaten over shabu salad food).

[0002]

2. Description of the Related Art In general, liquid seasonings, such as dressings, which are eaten over vegetables and the like are not limited to those of the Western style as in the past. A variety of Chinese-style liquid seasoning products have been developed, including Japanese-style products with a wide range of flavors added to grated radish and green onions, and various spices used in Chinese cuisine added to liquid seasonings. I have.

[0003] In such Chinese-style liquid seasoning products, tofu board soybeans having a unique pungency and fermented and aged fragrance, which are widely used in Sichuan dishes such as mabo tofu, are included in the ingredients. A Chinese-style liquid seasoning product containing the same has also been proposed. However, conventionally, such a Chinese-style liquid seasoning product containing bean plate sauce, when the content of bean plate soybean in the liquid seasoning product increases, the food to which the liquid seasoning is applied is fresh raw vegetables. There is a problem in that the pea and the fermentation-ripened aroma of bean plate soy are too strong for raw vegetables, and the fresh and refreshing flavor of raw vegetables is impaired.

[0004] On the other hand, in general, when the food to which the liquid seasoning product is applied is intended for meat, the liquid seasoning is made to contain a relatively large amount of soybean soybean so that the unique pungency of soybean soybean is fermented and aged. The scent effectively suppresses the smell of the meat, and furthermore, it is possible to provide a food which is extremely compatible with the meat and exhibits a good taste. But,
When the content of bean plate soybeans was reduced, it was difficult to effectively suppress the smell of meat, and the desired good taste could not be obtained.

[0005] Therefore, these conventional liquid seasoning products containing bean soy sauce, even if suitable for vegetables or meat, are used in foods that use both or both meat and vegetables. Even when calling,
It could not be said that it exhibited a very good taste.

[0006]

SUMMARY OF THE INVENTION The present invention is not limited to vegetables, but includes meat or both food and food in combination with vegetables (for example, beef, pork and the like boiled in cold water and eaten together with salad). It is an object of the present invention to provide a liquid seasoning that exhibits an extremely good taste even when eaten over a cold shabu salad food.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, by adjusting the pH, salt content, and viscosity of the liquid seasoning, the desired liquid seasoning was adjusted. They have found that a seasoning can be obtained, and have completed the present invention.

[0008] That is, the present invention contains bean plate soybean, and the whole liquid seasoning has a pH of 3.8 to 4.5, a salt content of 3.0 to 9.0% by weight, and a viscosity of 50 to 1000 mpa.
A liquid seasoning characterized by being
The present invention provides the above liquid seasoning, further comprising: sucrose,
A liquid seasoning comprising one or more selected from starch sugars and sugar alcohols in an amount of 8 to 30% by weight based on the whole liquid seasoning. And, in the liquid seasoning, the content of the bean plate soy sauce is 3.0% of the whole liquid seasoning.
８8.0% by weight, and the liquid seasoning is a separation type, and the viscosity of the liquid seasoning aqueous phase is 50 to 500 mp.
Particularly preferred is a · s.

[0009] The liquid seasoning referred to in the present invention is usually a mixture of vinegar or citrus juice as an essential component and stirring and mixing salt, sugar, spices, etc., or salad oil, rapeseed oil, sesame oil, etc. Of edible vegetable oils and fats. The liquid seasoning thus produced is a separated liquid seasoning in a state where an aqueous phase and an oil phase are separated, and this type of liquid seasoning includes a whipper,
What is uniformly emulsified using a homogenizer, a colloid mill or an emulsifier is an emulsified liquid seasoning. Also,
The raw material of the liquid seasoning of the present invention is not particularly limited to the above-mentioned components, and can be appropriately compounded as long as it is generally used for the raw material of the liquid seasoning. The liquid seasoning of the present invention contains bean plate soybean. In the present invention, the bean plate soybean is a fermented soybean paste made by adding red pepper to a miso made of broad beans.

In the present invention, the bean plate soybean preferably contains 3.0 to 8.0% by weight, more preferably 4.0 to 7.0% by weight of the whole liquid seasoning in the raw material of the liquid seasoning. In this case, in this case, by setting the content of the bean plate soybean within the above range, it has a pungency and fermentation-ripened aroma peculiar to the bean plate soybean, not only vegetables, but also meat or meat A liquid seasoning containing bean board soybean which exhibits an extremely good taste can be obtained even when eaten in a food or the like in which both of them are used. However, if the content of bean plate soy added to the raw material is more than 8.0% by weight of the whole liquid seasoning, the fermentation smell peculiar to bean plate soy is too strong, and if it is less than 3.0% by weight, It is not preferable because it is not possible to effectively suppress the smell of the meat and to obtain the desired good taste.

In the present invention, the pH of a liquid seasoning containing bean soy sauce is adjusted. This pH is adjusted by adjusting the amount of vinegar or citrus juice or by mixing an organic acid such as citric acid. By doing so, it can be adjusted appropriately. However, in terms of not using food additives,
It is preferable to adjust the pH by the former method.

In the present invention, the pH of the liquid seasoning containing bean soy sauce is 3.8 to 4.5, more preferably 4.0.
The pH is adjusted to 4.3, but in this case, if the pH of the bean soy sauce is out of the range of 3.8 to 4.5, the intended purpose cannot be achieved. That is, when the pH of the liquid seasoning is in the above range, not only vegetables, even when eaten over meat or foods using both meat and vegetables together, a liquid containing bean board soy that exhibits an extremely good taste can be obtained. Seasoning can be obtained. However, the pH of the liquid seasoning is 4.5.
If it is higher, it is not preferable because it becomes too sweet for vegetables, and if it is lower than 3.8, it is not preferable because the sour taste becomes too strong for meat. In the present invention, the liquid seasoning preferably contains one or more selected from sucrose, starch sugar and sugar alcohol in an amount of 8 to 30% by weight based on the whole liquid seasoning.

That is, when the saccharide is contained in the raw material of the liquid seasoning in the above-mentioned range which is relatively higher than the liquid seasoning generally proposed for raw vegetables,
The liquid seasoning which softens the sour taste of the liquid seasoning, exhibits a good taste in combination with the umami of the meat, and a liquid seasoning which exhibits a good taste for vegetables can be obtained. However, if the content of the saccharide is more than 30% by weight, the fresh and refreshing taste of the vegetables is lost, and if it is less than 8% by weight, the sour taste becomes too strong for the meat. Absent.

The starch sugar is obtained by subjecting starch to enzyme treatment to decompose it. Specifically, anhydrous glucose, hydrated crystal glucose, purified glucose, ordinary glucose, liquid glucose, starch syrup, powdered starch syrup And isomerized liquid sugar. In particular, when glucose and fructose liquid sugar or fructose / glucose liquid sugar, which are liquid sugars of the isomerized liquid sugar type, are used in combination with sucrose, a liquid seasoning that is preferable in terms of both taste and cost can be obtained. The sugar alcohol is obtained by subjecting starch to enzyme treatment to decompose and hydrogenate the starch. Specific examples thereof include reduced starch syrup, maltitol, mannitol, sorbitol, and xylitol. Further, the present invention provides
The saccharide can be used within the above range, and other saccharides can be appropriately added thereto.

In the present invention, the salt content of a liquid seasoning containing bean plate soybean is adjusted. The salt content of this liquid seasoning is adjusted to components such as salt, soy sauce, and miso, which have a high salt content. Can be adjusted by appropriately mixing the compound with the raw material of the liquid seasoning. In the present invention, the salt content, chloride ions in each component added to the liquid seasoning, is measured in advance by a potentiometric titration method, based on this, based on each of the components added to the liquid seasoning It shall be calculated according to the content.

The salt content of the liquid seasoning is preferably 3.0 to 9.0% by weight, more preferably 4.0% by weight of the whole liquid seasoning.
To 7.0% by weight. In this case, when the salt content of the liquid seasoning is out of the range of 3.0 to 9.0% by weight,
You will not be able to achieve your initial goals.

That is, when the salt content of the liquid seasoning is within the above-mentioned range, bean plate soy sauce which exhibits an extremely good taste even when eaten not only with vegetables but also with meat or foods using both meat and vegetables is used. Can be obtained. However, when the salt content of the liquid seasoning is more than 9.0% by weight, the salty taste becomes too strong for vegetables, which is not preferable. When the salt content is less than 3.0% by weight, both meat and vegetables are tasteless and watery. It is not preferable because it becomes tasteful.

Further, in the present invention, the viscosity of the liquid seasoning containing bean soy sauce is adjusted. In this case, the method of adjusting the viscosity of the liquid seasoning includes xanthan gum,
It can be prepared by appropriately adding various gums such as carrageenan and guar gum, liquid sugar, starches, egg yolks, etc., and especially, the use of xanthan gum can reduce the viscosity of the acidic liquid seasoning for a long time. Is preferable in that it can be stably maintained over a long period of time. In the present invention, the total viscosity of the liquid seasoning containing bean plate soybean is 50 to 100.
Although it is 0 mpa · s, in this case, if the total viscosity of the liquid seasoning is out of the range of 50 to 1000 mpa · s, the intended purpose cannot be achieved.

In other words, when the salt concentration of the liquid seasoning is within the above range, bean plate soybeans exhibiting a good taste even when eaten not only with vegetables but also with meat or foods using both meat and vegetables are used. The resulting liquid seasoning can be obtained. However, the viscosity of the liquid seasoning containing bean plate soy sauce is 10
If it exceeds 00 mpa · s, the food becomes sticky when eaten over vegetables, and it is not preferable because it is not possible to provide a refreshing food, and if it is less than 50 mpa · s, it is not entangled with food. This is not preferred because the odor of the meat becomes particularly strong.

When the liquid seasoning of the present invention is of a separate type, the viscosity of the aqueous phase is preferably from 50 to 500 mpa · s.
Can be adjusted. That is, when the viscosity of the aqueous phase of the liquid seasoning is in the above range, the liquid seasoning that has been shaken at the time of eating and is in an emulsified state does not easily flow down to the bottom of the food container and is firmly placed on the food. Is held. Moreover, since the viscosity of the whole liquid seasoning can be kept low, a refreshing fresh flavor can be imparted to vegetables.

Next, a method for producing a liquid seasoning in the present invention will be described. The method for producing a liquid seasoning of the present invention can be produced by mixing the above-mentioned raw materials by a conventional method.In this case, when two or more powder raw materials are used as raw materials, It is preferable that these are mixed in advance with powder and then mixed with a liquid or paste-like raw material. Here, in order to uniformly mix and dissolve the above-mentioned raw materials, it is possible to easily carry out the mixing and dissolving using a mixing pot with a stirring blade, a mixer or the like.

The liquid seasoning appropriately prepared by such a method can be subjected to heat sterilization if necessary. In this case, the heat sterilization is performed in advance before filling the final container with the liquid seasoning. Or after filling the final container with the liquid seasoning. Furthermore, when performing the heat sterilization before filling the final container with the liquid seasoning, after performing the heat sterilization, by cooling the liquid seasoning to a desired temperature, relatively low heat resistance Even containers can be filled. In addition, when the liquid seasoning is a separate type, the aqueous phase and the oil phase are prepared separately, and can be sequentially filled into the final container,
In this case, heat sterilization can be performed by the above-described method as necessary. In this case, only the aqueous phase may be subjected to a heat sterilization treatment.

The liquid seasoning of the present invention thus obtained has a pea pesticide peculiar to bean soy sauce and a fermented and aged fragrance, and is not limited to vegetables, and can be eaten over meat or foods using meat and vegetables in combination. It exhibits a very good taste, especially when it is eaten over beef, pork or the like, which is boiled as meat and has a certain amount of oil removed.

[0024]

【Example】

(Example 1 and Comparative Examples 1 to 10) According to the raw material composition shown in Table 1, first, the powder raw material of Group A was powder-mixed in advance, and then the raw material of Group B was added. , 80 ° C. for 10 minutes.
Next, after cooling to 70 ° C., the raw material of group C was added, and the mixture was stirred at 10,000 rpm for 2 minutes using a homogenizer to obtain a uniform emulsified state. Next, this was filled in a PET bottle and sealed to obtain an emulsified liquid seasoning. However, Comparative Example 6 was unable to obtain an emulsified state, and was a separate liquid seasoning.

[0025]

[Table 1]

(Measurement of pH and Salt Content) (1) pH The pH of the examples (same in the comparative examples) was measured using a pH meter. (2) Salt Content The salt content of the examples (similarly in the comparative example) is as follows: 16% by weight of soy sauce contains 17% by weight of salt and soy sauce contains 17% by weight of salt (measured by potentiometric measurement). The salt content with respect to the whole liquid seasoning was calculated according to the contents of the bean plate soy sauce and the soy sauce added to the mixture.

(3) Viscosity After cooling the liquid seasoning to 25 ° C.,
1 beaker was charged with 500 ml of the liquid seasoning, and this was measured using a B-type viscometer at 100 rpm for 30 seconds. The B-type viscometer described in Example 1 was used.
Then the rotor No. In Comparative Example 5, the rotor No. 3 was used. 4 and Comparative Example 6, the rotor no. 1 was used for the measurement. And the comparative example other than the above is the rotor N
o. Two were used. In Comparative Example 6, the viscosity of the aqueous phase was measured.

(Evaluation Test) Example 1 and Comparative Examples 1-1
15 g of the liquid seasoning obtained in 0 was sprinkled on a food in which 40 g of sliced beef boiled in 10 g of lettuce was served, and the food was eaten.

(Evaluation Test Results) Example 1 The pungency peculiar to bean plate sauce and the aroma fermented and aged were sufficiently imparted, and both lettuce and beef exhibited good taste. Comparative Example 1 (pH higher than 4.5) Compared with Example 1, the vegetables became too sweet and lacked a refreshing feeling.

Comparative Example 2 (pH lower than 3.8) Compared with Example 1, the sourness of meat is too strong. Comparative Example 3 (salt content is more than 9.0% by weight) Compared to Example 1, the saltiness of vegetables becomes too strong. Comparative Example 4 (salt content is less than 3.0% by weight) Compared to Example 1, both meat and vegetables are tasteless and watery.

Comparative Example 5 (viscosity higher than 1000 mpa · s) Compared with Example 1, the vegetables were sticky and lacked a refreshing feeling. Comparative Example 6 (viscosity lower than 50 mpa · s) Compared to Example 1, the food was less entangled and the smell of meat was felt. Comparative Example 7 (sugar content is greater than 30% by weight) Compared with Example 1, the sweetness to meat is too strong.

Comparative Example 8 (Sugar content is less than 8% by weight) Compared with Example 1, the sourness of meat is too strong. Comparative Example 9 (the content of bean plate soy is greater than 8.0% by weight) Compared with Example 1, the pungency and fermented and aged peculiar to bean plate soy are too strong. Comparative Example 10 (the content of bean plate soy is less than 3.0% by weight) Compared with Example 1, the pungency peculiar to bean plate soy and the fermented and aged aroma were weak, and the smell of meat was felt.

Example 2 The same composition as in Example 1 except that the amounts of xanthan gum and water were 0.2 parts by weight and 8.7 parts by weight, respectively, except that no homogenizer was used. In the same manner as in Example 1, a separate liquid seasoning was obtained. When the pH, salt content, and viscosity of the liquid seasoning were measured by the above-described methods (the viscosity was
Rotor No. Using a B-type viscometer of No. 2, the viscosity of the aqueous phase was measured. ), The pH was 4.0, the salt content was 6.50% by weight, and the viscosity was 150 mpa · s.

After shaking the PET bottle containing the liquid seasoning well, 15 g of the seasoning was sprinkled on a food in which 40 g of sliced beef boiled in 10 g of lettuce was served.
The liquid seasoning was firmly held on the food. In addition, this food had a pungency peculiar to bean plate soy and a fermented and matured aroma sufficiently when eaten, and both lettuce and beef exhibited good taste.

[0035]

According to the present invention, it is possible to obtain a liquid seasoning exhibiting an extremely good taste when eaten not only in vegetables but also in meat or foods using both meat and vegetables.

Claims (4)

(57) [Claims] 1. A liquid seasoning containing bean plate soybean having a pH of 3.8 to 4.5, a salt content of 3.0 to 9.0% by weight, and a viscosity of 50 to 1000 mpa · s. A liquid seasoning characterized by that. 2. A liquid seasoning containing bean plate soybean having a pH of 3.8 to 4.5, a salt concentration of 3.0 to 9.0% by weight, sucrose, starch sugar, and sugar. One or two or more selected from alcohols are added to the whole liquid seasoning in 8
Containing up to 30% by weight and having a viscosity of 50 to 1000 mpa · s
A liquid seasoning characterized by being: 3. The content of the bean plate soybean is 3.
The liquid seasoning according to claim 1 or 2, wherein the amount is 0 to 8.0% by weight. 4. The liquid seasoning according to claim 1, wherein the liquid seasoning is of a separation type, and the viscosity of the liquid seasoning aqueous phase is 50 to 500 mpa · s.